Pound cake has been around since the 1700’s and gets its name for containing a pound each of flour, butter, eggs, and sugar. It is a simple recipe with few ingredients and one that we believe every home cook should know! Now, our recipe varies slightly from the 4 basic ingredients, but we believe the slight variations make it our go-to recipe!
This recipe makes three cakes, which, yes, seems like a lot. But they freeze amazingly well, so you can always have one ready for unexpected guests or give them as holiday gifts (everyone loves a pound cake). If you don’t want to make three cakes, that’s fine, too. Just half the recipe and use a larger loaf pan or bake the extra batter in a muffin tin for cute little treats.
Sour Cream Pound Cake
Makes 3 cakes
1/4 cup heavy cream
8 large eggs, room temperature
1 tablespoon vanilla extract
1 1/4 cup sour cream
1 1/2 cups (3 sticks) butter, room temperature
2 1/4 cups sugar
1/3 cup honey
2 teaspoons kosher salt
4 1/2 cups cake flour
2 1/2 teaspoons baking powder
1. Prepare three 8.5”x 3.5” rectangular loaf pans by lightly spraying interior with vegetable oil.
2. Combine the heavy cream, eggs, vanilla extract, and sour cream and whisk to combine. Heat to 75°F over a double boiler, whisking constantly.
3. In the bowl of a mixer fitted with the paddle attachment, combine the butter, sugar, honey, and salt. Mix on medium speed until light and fluffy, about 8 minutes. Scrape the bowl as needed.
4. Sift together the flour and baking powder. Add half the flour mixture, and mix on low speed until just combined, about 1 minute.
6. With the mixture on low, slowly stream in half of the egg mixture.
7. Scrape down the bowl, and add half of the remaining flour mixture, and mix just to combine.
8. Slowly add the remaining egg mixture, then the remaining flour, again mixing just until combined, about 1 minute.
9. Evenly divide the batter among the three prepared pans.
11. Bake at 350°F until golden brown, 50 to 55 minutes.
12. Place the cakes, still in their pans, on a cooling rack allow to cool for 15 minutes. Turn the cakes out onto the cooling rack, and allow to cool